Fermenti Artisan

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About Fermenti Artisan

Chefs Joshua Henson and Mark Cox each have 21 years in the restaurant business. But it wasn't until five years ago that they became interested, perhaps mildly obsessed, with fermented and cultured foods. They are both certified healing-foods specialists who can tell you all the reasons their food is good for you. The business partners are fiercely loyal to local foods — their meats come from The Smoking Goose or Rhodes Family Farm, and they have a "one-state-away" policy for all cheeses. Stop in for a bite to eat, and you can also taste one of their on-draft pours of kombucha (fermented tea) or water kefir (cultured flavored water — like a mild tart soda).